【化】 桂皮; 中国肉桂皮
【医】 桂皮, 肉桂, 中国桂皮

[ noun ]
aromatic bark of the cassia-bark tree; less desirable as a spice than Ceylon cinnamon bark
<noun.plant>

Cassia \Cas"sia\ (k[a^]sh"[.a]), n. [L. cassia and casia, Gr.
kassi`a and kasi`a; of Semitic origin; cf. Heb.
qets[=i][=a]h, fr. q[=a]tsa' to cut off, to peel off.]
1. (Bot.) A genus of leguminous plants (herbs, shrubs, or
trees) of many species, most of which have purgative
qualities. The leaves of several species furnish the senna
used in medicine.

2. The bark of several species of {Cinnamomum} grown in
China, etc.; Chinese cinnamon. It is imported as {cassia},
but commonly sold as cinnamon, from which it differs more
or less in strength and flavor, and the amount of outer
bark attached.

Note: The medicinal ``cassia'' (Cassia pulp) is the laxative
pulp of the pods of a leguminous tree ({Cassia fistula}
or Pudding-pipe tree), native in the East Indies but
naturalized in various tropical countries.

{Cassia bark}, the bark of {Cinnamomum cassia}, etc. The
coarser kinds are called {Cassia lignea}, and are often
used to adulterate true cinnamon.

{Cassia buds}, the dried flower buds of several species of
cinnamon ({Cinnamomum cassia}, atc..).

{Cassia oil}, oil extracted from cassia bark and cassia buds;
-- called also {oil of cinnamon}.